According to this story from February about caffeinated bagels, the taste is supposedly unaffected.
http://www.collegian.psu.edu/archive...ihealth-05.asp
Reaction at
http://thelede.blogs.nytimes.com/200...w-even-easier/
According to some other stories, the inventor is a "molecular scientist." I'm really curious what this means because I'm interested in food science myself.